- 2 pounds beef chuck, reduce 1 1/2-inch pieces
- 1 teaspoon sweet paprika, plus much more for garnish
- Kosher salt and freshly ground pepper
- 1/3 cup all-purpose flour, plus much more for coating
- 3 tablespoons essential olive oil
- 1 pound small white-colored taters, halved
- 1/2 pound cremini mushrooms, halved
- 3 medium carrots, reduce 1-inch chunks
- 1 medium onion, chopped
- two tablespoons tomato paste
- 1 cup dark wine
- 2 cups low-sodium beef broth
- 3 sprigs fresh thyme
- 1 teaspoon caraway seeds, optional
- 1/2 cup loosely packed parsley leaves, chopped
- Sour cream, for serving
Chuck the ball beef using the paprika. 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and get rid of any excess. Heat two tablespoons from the oil inside a large nonstick skillet over medium-high temperature. Add some beef and prepare undisturbed until it starts to brown, about 3 minutes. Still prepare, turning the beef when needed, until mostly browned, about 3 minutes more. Take away the skillet in the heat and transfer the beef towards the insert of the 6-quart slow oven add some taters, mushrooms, carrots and onions and stir to mix.
Heat the rest of the 1 tablespoon of oil within the skillet over medium heat. Add some tomato paste and stir before the oil starts to turn brick-red, about one minute. Add some flour and wine and whisk until thick (it's OK should there be some protuberances). Add some beef broth, thyme, caraway if using, 1/2 teaspoon salt along with a couple of grinds of pepper and produce to some simmer, whisking continue simmering and whisking before the gravy is smooth and thick, about 4 minutes.
Pour the gravy in to the slow oven. cover and prepare on low for 8 hrs. The meat and vegetables ought to be tender.
Season with pepper and salt and stir within the parsley. Serve the stew in bowls with dollops of sour cream along with a sprinkle of paprika.
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